This Falafel Bowl is a fantastic lunch or dinner dish you can whip up any day of the week. Fill up your bowl with a bed of greens, crispy falafels, fresh tomatoes, rebod onions, and a drizzle of tahini sauce.
Add chopped onion, garlic cloves, and parsley to a food processor.
Pulse a few times.
Add previously soaked and drained chickpeas, cumin, salt, and ground pepper.
Blend until the mixture has a granulated texture.
Transfer mixture to a bowl and add chickpea flour. Stir well and let it rest for 5 minutes. After that, you should be able to form the falafel into balls. Add one more tablespoon of chickpea flour if needed, then let the mixture rest for another 5 minutes before forming balls.
Pressing very well with your hands, roll falafel mixture into 14–16 falafels. Its easier to make them one by one and then fry them at the same time.
Add olive oil to a heated skillet and fry falafels. Roll them over when they get brownish on one side to make sure both sides get equally fried.
Place fried falafels on a paper towel-lined plate to drain the excess oil.
Assemble bowl with green leaves, cherry tomatoes, fresh falafels, and tahini sauce.